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Pork Chops with Bourbon-Peach Sauce

Pork Chops with Bourbon-Peach Sauce
Photo: Howard L. Puckett; Styling: Melanie J. Clarke
Yield

4 servings (serving size: 1 chop and 1/4 cup sauce)

This Southern-style entrée is a one-pan dish that's sure to impress guests. The homemade bourbon-peach sauce perfectly complements the pan-seared pork chops.  Serve with steamed asparagus to round out the meal.

Ingredients

  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • Cooking spray
  • 1 tablespoon minced shallots
  • 1 teaspoon minced bottled garlic
  • 1 1/2 cups frozen sliced peaches
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 teaspoons brown sugar
  • 2 thyme sprigs
  • 2 tablespoons bourbon
  • 2 teaspoons butter

Nutrition Information

  • calories 233
  • caloriesfromfat 32 %
  • fat 8.4 g
  • satfat 3.6 g
  • monofat 3.4 g
  • polyfat 0.5 g
  • protein 24.7 g
  • carbohydrate 8.6 g
  • fiber 0.9 g
  • cholesterol 70 mg
  • iron 0.8 mg
  • sodium 560 mg
  • calcium 30 mg

How to Make It

  1. Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm.

  2. Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork.